The most iconic dish at Casa Mono. Long, sweet razor clams are grilled on a piping hot plate (plancha) until tender and lightly charred. They are finished with a vibrant, emerald-green sauce of garlic, parsley, and high-quality olive oil. It is a brilliant example of how simple, high-quality seafood can be refined into a destination dish through perfect timing and heat. Reviewers consistently name it as the must-order item.
Tips from diners
One order usually comes with 4-5 clams. If you're a table of four, order two plates immediately—they're the best razor clams in the city and will be gone in seconds.
A textbook execution of the Catalan classic. The skirt steak is grilled over high heat until it has a deep, savory crust and a perfect medium-rare center. It's paired with a house-made romesco sauce that is thick, nutty, and bright with roasted red peppers and garlic. The richness of the steak and the acidity of the sauce provide a refined balance.
Tips from diners
The romesco is legendary here. Ask for extra bread to make sure you get every last drop of the sauce—it's worth it.
A luxurious and deeply savory 'small' plate. A large, fatty duck egg is fried until the edges are crispy and the yolk is jammy, then topped with thin ribbons of mojama (salt-cured, air-dried tuna) and a generous amount of black truffles. The saltiness of the tuna and the earthiness of the truffles cut through the richness of the egg perfectly. It's a signature move for many regulars.
A rare and masterfully prepared meat course. The goat is confited in its own fat for hours until it is incredibly tender and succulent, then finished on the grill for crispy edges. It's often served with a variety of seasonal vegetables or fruit-based mostardas to balance the rich, gamey meat. It represents the heart of the restaurant's nose-to-tail philosophy.
Founded by Mario Batali and Joe Bastianich (now independently operated), Casa Mono has been a Gramercy staple since 2003. The restaurant specializes in the bold, rustic flavors of Spain—specifically Catalonia—using high-quality New York ingredients. The space is tiny and high-energy, centered around a large open kitchen where diners can watch the chefs work with incredible precision.
The dining room is very small and tables are extremely tight. For the best experience, try to snag a seat at the bar—you get a front-row view of the chefs working the plancha, and the energy is much higher.
Their wine list is exclusively Spanish and incredibly deep. Don't be afraid to ask for a recommendation based on a specific region—they have some rare Sherries and Riojas that you won't find anywhere else in the city.
Reservations open 30 days in advance on Resy and are a hot ticket. If you can't find a dinner slot, weekday lunch is much easier to book and offers the same high-caliber menu.
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